Nastrini With Shellfish Ragù

Preparation:

Preparation: First of all prepare the meatballs (they can also be made the day before). Cut the aubergines in half lengthwise, remove the inner part with the seeds with a spoon and boil them in lightly salted water for about 15 minutes; when they have completely cooled, chop them with a knife until you get a pulp (better not to use the mixer); then add the eggs, 1 clove of minced garlic, minced parsley, the chilli pepper, salt and all the grated cheese. At this point add the breadcrumbs until you reach a consistency such as to be able to form meatballs no larger than 2.5 cm in diameter. Fry them in extra-virgin olive oil until they are golden brown. Prepare the sauce: shell the prawns and prawns, keeping the heads and shells aside. Heat 50 g of butter and two tablespoons of oil in a pan, add 1 crushed clove of garlic and 1 whole chilli pepper and immediately after the prawns, all over high heat; flambé with two fingers of Cognac and add salt, remove everything from the heat. Repeat the operation with the prawns. Keep the crustaceans aside with their sauce and in the same pan, fry 1 clove of garlic, 1 whole chilli pepper and sauté the peeled and diced tomatoes for 5 minutes; salt and add to the shellfish. Boil the ribbons in the broth prepared with the heads and shells of the crustaceans, set aside, with the addition of the herbs and a sprig of aromatic thyme; meanwhile prepare the whole scampi, cut off the upper part with scissors and sauté them for about 10 minutes with a knob of butter and two tablespoons of oil. Drain the ribbons al dente and toss them in a large pan with the ragù. Serve directly with the pan, arranging the meatballs, slightly heated in the oven, around the entire circumference and the scampi in a radial pattern. If the ragù is too thick, dilute it with a little shellfish stock.